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    Savoy Cabbage with Lardons and Cannellini Beans1

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    Savoy Cabbage with Lardons and Cannellini Beans1

    Bacon lardons have a sweet and salty flavour that contrasts brilliantly with savoy cabbage and tender cannellini beans. A creamy topping finishes off this fast one-dish supper.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes


    • 142ml carton double cream
    • 25g Parmesan, grated
    • 150ml white wine
    • Salt and freshly ground black pepper
    • 410g can cannellini beans, drained and rinsed
    • 6 sage leaves, coarsely chopped
    • 140g pack Waitrose Danish Smoked Lardons
    • ½ medium savoy cabbage, washed
    • 2 tbsp olive oil
    • 2 cloves garlic, crushed


    1. Preheat the oven to 200°C, gas mark 6. Scatter the lardons in a medium casserole dish or small roasting tray and bake for 5 minutes, or until golden brown.
    2. Meanwhile, remove the hard core from the cabbage and discard. Roughly slice the cabbage leaves and wash thoroughly under cold water.
    3. Add the wet cabbage to the bacon lardons with the olive oil, garlic and wine. Toss together and season well. Return to the oven for 10-12 minutes, until the cabbage is just tender.
    4. Scatter the cannellini beans and sage over the cabbage mixture. Pour in the cream and top with the grated Parmesan. Return to the oven for a final 10-12 minutes, until bubbling hot and golden brown. Serve with warm crusty bread.

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